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Ultra-indulgent Lemon Cheesecake 100% Lemon
A creamy lemon cheesecake on a crunchy base of Breton crackers and speculoos, topped with a silky lemon curd and crowned with a French meringue browned with a torch. Ideal for lemon lovers.
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Critical Success Points
- • Achieve a homogeneous biscuit base dough without over‑mixing.
- • Bake the cheesecake at 160°C for exactly 1 hour.
- • Let the lemon curd cool to 38‑39°C before adding the butter.
- • Whip the egg whites to stiff peaks and incorporate the sugar correctly.
- • Brown the meringue with the torch without burning it.
Safety Warnings
- • Handle the hot oven (160°C) with kitchen gloves.
- • The lemon curd is very hot during cooking; avoid burns.
- • Use the torch at a safe distance; do not direct the flame toward the eyes.
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